Crab & Cream Cheese Stuffed Morel Mushrooms

I was lucky to hit the morel jackpot this year on a recent foraging trip. While most hit the dehydrator so I can enjoy these wild mushrooms year-long, I saved a handful for cooking fresh.

There are so many delicious ways to cook morels. My usual go-to is a creamy, garlicky pasta (drool), however, this year I opted to make some crab and cream cheese stuffed morel appetizers. And if you don’t end up using all the filling, don’t worry! It’s equally yummy a dip with crackers or even for stuffing salmon.

Crab & Cream Cheese Stuffed Morel Mushrooms

As many morels as you find and fill! Select ones with a decent size stem for easy filling.

1-2 cups vegetable oil for frying

Filling

• 1 can crab meat, drained

• 1/2 cup plain cream cheese

• 1/2 cup shredded mozzarella cheese

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 2 green onions, sliced thin

• 1 tbsp fresh lemon juice

• 1 tsp garlic salt

• 1 tsp onion powder

• 1/4 tsp cayenne pepper

• 1/4 tsp paprika

Breading & Egg Wash

• 1 egg, beaten

• 1/2 cup all-purpose flour

• 1/2 cup cornmeal

• Salt and pepper

Make sure your morels are cleaned and ready for eating. For this recipe, I find the easiest way to clean the morels is in a quick water and salt bath to remove any grit. Patting dry before beginning to stuff.

Combine filling ingredients together with a mix with an electric beater until smooth.

In one bowl, beat the egg. In another bowl, combine flour, cornmeal and salt and pepper to taste.

Using a piping bag, or resealable plastic bag with a hole cut to size in one corner, fill morels with crab and cream cheese mixture through their hollow stem. Alternate rolling morels between the egg wash and cornmeal batter until all morels are coated.

In a frying pan on medium-high heat, shallow fry the battered morels in oil, flipping until all sides are golden brown. Allow to drain on paper towel.

Serve with your favourite dipping sauce, like a spicy sriracha mayo.